![[Photo. Pumpkinroll]](../image/pumpkinroll.jpg "Pumpkinroll")
![[Photo. How to shape Pumpkinroll]](../image/pumpkinrollseikei_english.jpg "How to shape Pumpkinroll")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Hard wheat flour | 90 | 270 | Mixing | Low 3min. Middle 2min.↓L2M6 |
| Cake flour | 10 | 30 | Temperature of the dough | 27C, 81F |
| Yeast | 2 | 6 | First bench time | 60min. |
| Salt | 1 | 3 | Divided weight | 75g Mushed pumpkin 20g |
| Sugar | 15 | 45 | Second bench time | 25min. |
| Egg | 15 | 45 | Shape | See Remarks. Wrap the pumpkin 20g |
| Butter | 10 | 30 | Fermentation | 36C, 97F Humidity 85% 50min. |
| Milk | 10 | 30 | Oven | 200C, 392F 12min. |
| Water | 13 | 40 | ||
| Pumpkin | 60 | 180 | ||
| Division | 9 ea | |||
| Calorie | 230 Kcal/ea |
Make the dough flat. Put the pumpkin on and roll it like a bar. Make it a spiral. Cut the edge of the spiral 6 or 8 times and twist each 90 degree. You can see the pumpkin.